Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: Chemical characterization and their use for sourdough fermentation

Food Microbiology

Volumn 27, Issue 8, 2010, Pages 1043-1050

  Coda, Rossana ^a   Di Cagno, Raffaella ^a   Edema, Mojisola O ^b   Nionelli, Luana ^a   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Acha; Iburu; Pediococcus; Sourdough

Indexed keywords

ARTICLE; BACTERIUM; BREAD; CHEMISTRY; COMPARATIVE STUDY; DIGITARIA; FERMENTATION; FLOUR; GENETICS; ISOLATION AND PURIFICATION; METABOLISM; MICROBIOLOGY;

BACTERIA; BREAD; DIGITARIA; FERMENTATION; FLOUR;

DIGITARIA IBURUA; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; PUERARIA MONTANA VAR. LOBATA;

EID: 79961129167     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.07.006     Document Type: Article

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